Creamy Chicken Orzo Risotto
A comforting and easy-to-make dish featuring orzo pasta cooked to a creamy risotto-like consistency with tender chicken and fresh vegetables. It's a perfect weeknight meal that requires minimal stirring.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breast
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1.5 cup orzo pasta
- 4 cup chicken broth
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese plus more for serving
- 0.5 cup frozen peas
- 2 tbsp fresh parsley chopped (optional
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 3-5 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly.
- Pour in chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 12-15 minutes, or until most of the liquid is absorbed and orzo is al dente, stirring occasionally.
- Return cooked chicken to the skillet. Stir in heavy cream, Parmesan cheese, and frozen peas.
- Cook for another 2-3 minutes, stirring gently, until heated through and the sauce is creamy.
- Season with salt and black pepper to taste. If the risotto is too thick, add a splash more broth or cream.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.
Notes
Feel free to customize with your favorite vegetables like spinach, mushrooms, or asparagus. For extra richness, add a tablespoon of butter at the end. Any leftover chicken or rotisserie chicken can be used to speed up prep time. A sprinkle of fresh herbs like basil or chives before serving adds a lovely finish.